Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Angry Lobster




Source of Recipe


Dean Fearing, Mansion on Turtle Creek, Dallas, TX


List of Ingredients




4 1 1/2 lb. live lobsters
6 ea. roma tomatoes
5 c. chicken stock
1/2 c. red wine vinegar
3/4 c. uncooked orzo pasta (method below)
½ lb. whole butter
4 oz. Pesto (recipe below)
1 bay leaf
6 ea. medium artichokes, quartered
10 white peppercorns
2 tbsp. herbs, chopped
10 coriander seeds
1 c. brandy
red chili flakes
1 c. shallots, chopped
1 tsp. ea. garlic & shallots, chopped

Pesto:
2 c. basil, blanched
1 tbsp. parmesan cheeses
1 tsp. garlic, chopped
1 c. olive oil
1 tbsp. pine nuts
black pepper to taste

Recipe



Mix all ingredients in a blender until fine. Sauté orzo in whole butter until brown. Stir in approximately 4 cups of chicken stock until pasta is tender. Place on a cookie sheet to cool. Remove tail from lobsters, and cut across with a serrated knife into 3 even medallions. Remove claws and blanch for 3 minutes. Cool and remove meat.

Lobster Tomato Buerre Blanc: Clean head and chop. Sear head in a hot sauté pan with 1 cup chopped shallots and aromatics. Deglaze with 1 cup white wine. Add tomatoes and reduce until liquid is gone. Add 1/2 cup cream. Reduce until thick, about halfway through cooking. Whip in 1/2 lb. butter. Strain through a fine sieve. Reserve liquid and keep warm. In another pan, take lobster tails, sear with salt and pepper. Add chile flakes and garlic-shallot mixture. When lobster is red, deglaze with 1/4 cup brandy and 1/4 cup chicken stock.

Artichokes: Clean and trim bottoms of artichokes. Poach artichokes until tender in white wine and lemon.

To Serve: Heat orzo with pesto mixture until green. Place orzo in center of plate. Add cooked lobster tail to the middle of the plate on top of orzo. Drizzle lobster and tomato beurre blanc around the outside of the plate. Place 3 lobster medallions around the outside of the plate, placing the artichokes between the lobster pieces. Drizzle reserved liquid from tomato and lobster on top of tail and orzo. Serves 4